Ingredients
1 large globe eggplant, sliced into ¼-inch-thick rounds
Sea salt, for sprinkling and draining
1 large egg
¼ cup nut milk mixed with 1 tablespoon ground flaxseed for vegan substitute
½ cup panko bread crumbs
½ cup almond flour
¼ cup grated Parmesan or vegan Parmesan cheese
½ teaspoon sea salt for the breading mixture
Freshly ground black pepper, to taste
Extra-virgin olive oil, for drizzling
Instructions
1-First, slice 1 large globe eggplant into ¼-inch-thick rounds and sprinkle with sea salt. Let it drain for 30 minutes to pull out moisture, then pat dry to ensure crispiness.
2-Next, prepare the coating by mixing ½ cup panko bread crumbs, ½ cup almond flour, ¼ cup grated Parmesan or vegan alternative, ½ teaspoon sea salt, and freshly ground black pepper in a bowl.
3-Dip each dried eggplant slice into 1 large egg or the vegan substitute of ¼ cup nut milk with 1 tablespoon ground flaxseed, making sure it’s fully coated.
4-Press the slices into the breading mixture for an even coat, then arrange them in a single layer in the air fryer basket. Drizzle with extra-virgin olive oil to help achieve that golden finish.
5-Air fry at 370°F for 17 to 20 minutes, flipping halfway through, and work in batches if needed to avoid overcrowding for the best results.
Last Step:
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🧂 Salting the eggplant before air frying improves flavor and removes bitterness.
🧽 Patting the eggplant dry helps achieve maximum crispiness.
🛢️ Drizzling olive oil on coated slices promotes a golden, crunchy finish.
- Prep Time: 40 minutes (including draining)
- Air Frying Time: 17-20 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Air Frying
- Cuisine: American
- Diet: Vegan option available
Nutrition
- Serving Size: 1 serving